Wednesday, July 18, 2012

Cask: Culmination, and

Whether you're in the mood for a specific kind of drink or only have a select few ingredients to work with, is your friend.  CocktailDB is a sophisticated database of cocktails and the ingredients that comprise them, and what sets it apart is that it is a static database that contains only "classic" and "vintage" cocktails, as opposed to a site like which contains commercialized recipes and the hottest drinks that all the Bros are mixing up in modern Frat houses.

Along with being able to search CocktailDB by drink names and ingredients, the site also offers up a curious tool: the Mixilator.  Rowen of the Fogged In Lounge details a bit more about the Mixilator and his adventures with it here.

One of my pet peeves about CocktailDB is that it's bloated with mediocre recipes and recipe variations that are lost to time.  While it's occasionally possible to find a diamond in this mixological rough, you'll find that more often it's just a collection of laughable or unremarkable blither.


Browsing recently, I got excited about and took a chance with a recipe that managed to use 3 ingredients that I had homemade myself in the past.  Apple brandy?  I have my own aged apple spirit.  Gin?  Why, I have my own attempt at slightly-aged "apple-twisted" gin still lying around!  Plum brandy?  While it may not be quite what is prescribed, I do still have my slightly sweetened umeshu, or Japanese plum wine(which is really more like a liqueur).  Why, you could even conceive of creating the recipe's orange liqueur via my prescribed limoncello method!

Despite my self-aggrandizement, this is actually a really good, dry cocktail.  I encourage you to make it at home.  If you don't have the plum brandy, I imagine any dry fruit brandy or eau-de-vie would suffice.  My only peeve with the thing is that it's a variation of another drink, so its history or pervasiveness is probably impossible to calculate.

Casino Cocktail Variation

1.5 oz gin
.5 oz apple brandy
.25 oz plum brandy
.25 oz sweet vermouth
1 dash Cointreau

Stir with ice, and strain into a cocktail glass. (Brandied cherry garnish optional, and my personal addition.)

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